Copycat Chicken Casserole From Cracker Barrel Recipes

CRACKER BARREL'S HASHBROWNS CASSEROLE - COPYCAT

Steps:

• Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
• Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

CRACKER BARREL CHICKEN CASSEROLE

Steps:

• Mix cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk and egg together in mixing bowl until smooth.
• Pour into greased 8" x 8" baking pan and bake at 375°F for 20 - 25 minutes until done. Remove from oven and let cool completely.
• When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
• In sauce pan on medium low heat place butter and saute onions and celery until transparent, stirring occasionally.
• Add chicken broth, cream of chicken soup, salt, and pepper.
• Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes,
• Remove from heat. Place chicken mixture in buttered casserole dish (2 1/2 qt.), or individual casserole dishes (about four).
• Spoon cornbread crumb topping on top of chicken mixture (do not stir in chicken filling) and place baking dish in preheated oven at 350°F for 35 - 40 minutes. The crumbs will turn a golden yellow.

COPYCAT CHICKEN CASSEROLE FROM CRACKER BARREL

Steps:

• Cornbread: 1.Mix all the ingredients for the cornbread except the melted butter together in a mixing bowl until smooth. 2.Pour the batter into a greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes or until golden and done. Remove from the oven and let cool completely. 3.When the cornbread is cool, crumble all the cornbread and place 3 cups of the cornbread crumbs in a mixing bowl. 4.Add the 1/2 cup melted butter to crumbs and mix well, set aside Chicken Filling: 1.In medium-sized saucepan on medium-low heat, heat the butter and saute the chopped onions and celery until they are transparent, stirring occasionally. 2.Add the chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and the soup is dissolved completely. 3.Add the cooked chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from the heat. 4.Place the chicken filling in a buttered 2 1/2-quart casserole dish or individual casserole dishes (about four). 5.Sprinkle the cornbread crumb topping on top of the chicken mixture; do not stir into the chicken filling. It should form a crust over the filling. 6.Place the baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow. 7.Serve while hot. Read more at http://www.allfreecopycatrecipes.com/Chicken-Entrees/Copycat-Chicken-Casserole-From-Cracker-Barrel#cMziCevGPrio5Ql6.99